Lisa’s Best-Ever Lasagna

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Oxmoor House


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2 (24-oz.) jars spaghetti sauce

14 1/2-oz. can diced tomatoes, drained

10 3/4-oz. can tomato purée

2 (3.8-oz.) cans sliced black olives, drained

1 onion, diced

1 red pepper, chopped

1 yellow pepper, chopped

1/4 cup sugar

1 clove garlic, minced

1 teaspoon dried oregano

24 ounces shredded mozzarella cheese

12 ounces shredded Monterey Jack cheese

8 ounces provolone cheese, shredded

1 cup grated Parmesan cheese

16-oz. pkg. lasagna noodles, cooked

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